Samoa Brownies Recipe 445

SAMOA BROWNIES RECIPE - (4.4/5)

Samoa Brownies Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 6

Ingredients

1 box brownie mix, with ingredient needed to make brownies
3 1/2 cups shredded coconut, toasted
2 (14-ounce) packages caramels, unwrapped
1/2 teaspoon salt
4 tablespoons milk
3 ounces semi-sweet chocolate

Steps:

Prepare brownie mix according to box directions and cool. Preheat oven to 400°F and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn't burn. In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth. Add coconut and mix together. Spread over cooled brownies. Melt the chocolate in the microwave, drizzle over the coconut layer. Refrigerate 4 to 5 hours, or overnight. Remove at least 1 hour from the fridge before cutting. Remove the brownies about 20 to 30 minutes before serving, so the caramel will soften just a bit.

SAMOA BROWNIES RECIPE - (4.4/5)

Samoa Brownies Recipe - (4.4/5) image

Provided by r_wade1

Number Of Ingredients 5

Ingredients

1 box of brownie mix (Duncan Hines is my favorite!) OR chocolate cake mix works too!
1 3.4oz can La Lechera (which is caramel flavored condensed milk)
2 cups sweetened coconut flakes
1/4 cup evaporated milk
1/2 cup chocolate chips/melting chocolate

Steps:

1. Prepare and bake your brownies as directed on your brownie box in a 9x13 baking pan and letchill 2. Spread your coconut out on a baking sheet 3. Toast your coconut by baking on 350 for about 10 minutes (or until your coconut turns golden brown) 4. In a microwave safe dish, cook your 13.4oz of La Lechera and 1/4 cup evaporated milk for 23 minutes and mix 5. Now combine your coconut and caramel mix and mix well 6. Pour your caramel mixture over your cooked brownies 7. Now melt your chocolate chips in a microwave safe dish on 50% power for 3-4 minutes, stirring every 40 seconds until melted 8. Pour your melted chocolate into a zip lock bag, cut the tip off the corner and begin drizzling your chocolate over your caramel covered brownies 9. Set in the fridge for about 30 minutes and enjoy!

SAMOA BROWNIE PIE

Samoa Brownie Pie image

One of our favorite Girl Scout cookies (the samoa!) is the inspiration for this gooey caramel and coconut-topped brownie pie.

Provided by Cindy Rahe

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ dark chocolate brownie mix
Eggs, oil and water called for on brownie mix box (eggs should not be cold)
1 1/2 cups chopped shortbread cookies
1 cup caramel bits
2 tablespoons heavy whipping cream
1/2 cup coconut flakes
1/2 cup chopped dark chocolate, melted
Ice cream, as desired

Steps:

Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
Make brownie batter as directed on box; fold in chopped shortbread. Spread in pie plate. Bake about 50 to 60 minutes or until brownie is just set in center; top should be firm with a little give beneath the surface. Cool 15 minutes before topping.
Meanwhile, in microwavable bowl, microwave caramel and whipping cream in 30-second intervals, stirring between each, until caramel is smooth and spreadable. Spread over brownie; sprinkle with coconut. Drizzle melted dark chocolate over top. Serve with ice cream.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 46 g, TransFat 1 1/2 g

SAMOA® CRUNCH BROWNIES

Samoa® Crunch Brownies image

A wonderful way to use extra Girl Scout cookies. Samoas® add a tasty crunch to an otherwise smooth brownie layered in between an oatmeal cookie base and a Samoa® topping.

Provided by CHICAGOCOOKS22

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 1h10m

Yield 16

Number Of Ingredients 16

Ingredients

cooking spray
2 ½ cups old-fashioned rolled oats
¾ cup all-purpose flour
¾ cup packed brown sugar
½ teaspoon baking soda
¾ cup unsalted butter, melted
3 caramel and toasted coconut cookies (such as Girl Scout Samoas®)
½ cup unsalted butter
2 (4 ounce) bars high quality dark chocolate, chopped
¾ cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
¾ cup all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
Mix oats, flour, brown sugar, and baking soda together in a large bowl. Stir in melted butter. Measure 1/3 of the oat mixture into a separate bowl; stir in chopped cookies. Reserve for the topping. Press the remaining oat mixture into the baking pan.
Bake in the preheated oven until set, about 10 minutes. Cool for 5 minutes.
Meanwhile, melt butter and 1/2 of the dark chocolate in a heavy 1 1/2-quart saucepan over low heat. Stir until smooth. Remove from heat and cool to lukewarm.
Stir brown sugar and vanilla into the melted chocolate mixture. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
Whisk flour, cocoa powder, salt, and baking powder together. Stir into the chocolate mixture. Stir in remaining dark chocolate. Spread brownie batter over the baked oat base. Sprinkle with reserved topping.
Bake until the center is set and the topping has turned golden brown, 25 to 28 minutes. Do not overbake. Cool completely before cutting into bars.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 48 g, Cholesterol 62.1 mg, Fat 21.4 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 10.7 g, Sodium 143.1 mg, Sugar 27.1 g

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